Asparagus Lemon Orzo Salad (Printable Version)

Light Mediterranean orzo with crisp asparagus ribbons, Parmesan, and bright lemon dressing.

# List of Ingredients:

→ Pasta

01 - 1 cup orzo
02 - Salt, for the pasta water

→ Vegetables

03 - 1 bunch fresh asparagus, tough ends trimmed
04 - 2 cups baby arugula (optional)

→ Cheese & Nuts

05 - 1/2 cup freshly grated Parmesan cheese, plus more for serving
06 - 1/4 cup toasted pine nuts (optional)

→ Dressing

07 - 1 large lemon, zested and juiced (about 2 tbsp juice)
08 - 1/4 cup extra-virgin olive oil
09 - 1 small garlic clove, finely minced
10 - 1/2 tsp Dijon mustard
11 - 1/2 tsp honey or maple syrup
12 - Freshly ground black pepper, to taste
13 - Salt, to taste

→ Fresh Herbs

14 - 2 tbsp chopped fresh parsley
15 - 1 tbsp chopped fresh basil or mint (optional)

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook orzo according to package instructions until al dente. Drain, rinse briefly under cold water, and set aside to cool.
02 - While orzo cooks, shave asparagus into thin ribbons using a vegetable peeler. Place ribbons in a large bowl. If spears are thick, slice lengthwise first.
03 - In a small bowl or jar, whisk together the lemon zest, lemon juice, olive oil, garlic, Dijon mustard, honey, salt, and black pepper until emulsified.
04 - Add cooled orzo, shaved asparagus, arugula if using, Parmesan, pine nuts if using, and herbs to the bowl. Pour dressing over and toss gently to combine.
05 - Taste and adjust seasoning with extra salt, pepper, or lemon juice as desired. Serve immediately, topped with additional Parmesan if desired.

# Expert Suggestions:

01 -
  • The way the lemon dressing soaks into the warm orzo makes each bite feel like a tiny embrace from spring itself
  • You can prep everything ahead and it actually gets better as it sits, which means less stress when guests arrive
02 -
  • Rinsing the orzo under cold water is non negotiable unless you want a gummy clumpy salad, and I learned this the hard way at a dinner party where I had to pick apart the pasta with my fingers
  • The dressing might seem too sharp when you first taste it, but remember that the orzo will mellow everything out once it sits for a few minutes
03 -
  • When shaving the asparagus, hold the stalk at an angle against your cutting board and let the peeler do the work, applying gentle pressure to create those delicate ribbons
  • If your asparagus is on the thicker side, use a knife to slice the stalks in half lengthwise before peeling, otherwise you'll end up with mostly tough woody ribbons
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